Instructions

1. Pre-soak the soup mix overnight.
2. Finely slice the onion and roughly chop the garlic.
3. Peel the carrot, sweet potato then chop them into bite-sized chunks.
4. Heat the olive oil in a big pot or pressure cooker.
5. Gently sauté the onion for about 5 minutes, until tender. Add the chopped vegetables, garlic & spices, then cook for a minute. Stir in the tomato purée.
6. Add the drained mixed pulses, then pour in the stock (or boiling water and 2 stock pots).
7. Bring to the boil and put the lid on.Turn the heat down and simmer gently for about 60 minutes, until the sauce has reduces and the barley/rice has cooked through. (Alternatively, use a pressure cooker. Secure the lid onto the pan, then pressure-cook for 15 minutes, and rest until the lid can be released.)
8. Add the beans and peas (and more water/stock, if it’s too thick). Cook for 5 more minutes, then add the lime juice and coriander leaves.
9. Serve warm.